DNA Isolation and PCR Amplification from Whey Starters

  • Fernández Osmany
Keywords: Microbiology, Dairy Products, Lactic Acid Bacteria, DNA Isolation, PCR Amplification


In the microbiology of Swiss-type and long-ripened Italian cheeses such as Emmental, Grana, Parmigiano
Reggiano and Provolone, the lactic acid microflora deriving from both raw milk and cheese-whey starter plays
an important role in the achievement of the typical and appreciated sensory characteristics of chees.